I like this recipe a lot, as it’s quick and easy with minimal prep time. That’s pretty much how I like all my recipes since I’m lazy. To start, cook the quinoa together with water in a rice cooker and until the quinoa is nice and tender. During this you can start dicing up the tomato and the avocado. When the quinoa is ready, heat olive oil in a pan over medium heat and cook the eggs. You can make them however you like, but I prefer scrambled. Season the eggs with salt and pepper. Once the eggs are done, just throw the quinoa, eggs, diced tomato and avocado into a bowl, adding the crumbled feta on top. Add extra seasoning if needed. Voilà.

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